Start by adding oil to the bottom of the pressure cooker pot.
Click 'sauté'. Dice the chicken into small pieces then add to the pot.
Brown the chicken on all sides. The chicken does not need to be cooked through.
Add the herbs to the chicken.
Chop the onion, celery and carrots. Add to the pot.
Add the chicken broth to the pot.
Set the pressure cooker to 'poultry' and set for 15 minutes.
Close the lid and make sure the steam release valve is set to 'seal' on the top. Hit 'start'.
Once the pressure cooker runs through the 15 minutes cycle let it either naturally release for another 10 minutes or so OR you can manually release by using a spoon and moving the valve to release. Let the steam release completely then open the lid.
Set the pressure cooker to 'simmer' for 7 minutes. Add the egg noodles to the pot. Stir and let the noodles cook.
In a bowl, add the heavy whipping cream. Spoon the cornstarch into it and stir to combine everything. Let cook an additional 2 minutes.